By Carolyn Hemming
As we anxiously welcome guests back into our homes and get more excited than EVER about entertaining, some things may be causing you to hit the brakes this holiday season. We’re seeing eating habits that were once considered unchangeable—changing, and those food preferences and tastes sometimes change quicker than we can keep up with.
Dining with gluten-free friends? Vegetarian in-laws? In addition to deciding what to possibly make for particular guests, shortages have forced us to plan well in advance, if we expect to get the necessary ingredients. Not only production shortages but hoarding also causes scarcity—and it’s a strong trend that is predicted to continue. With a helpful recipe or two, you can be prepared, get what you need and make mouth-watering dishes for your family and guests, getting you fearlessly through the holidays and into a thriving 2022.
Having a few dishes that meet differing food choices or intolerances will keep your holiday guests happy and satisfied. Simplicity is key—along with a touch of traditional, familiar flavors that we all know and love. The sweet and smoky flavors of the Roasted Butternut Squash and Apple Soup makes for vegetarian comfort food you can make ahead and serve later, helping reduce any last-minute meal planning stress. You can even make it a week in advance and freeze it; just reheat it gently on the day you want to serve it. If you need to make it gluten-free, simply replace the croutons with a gluten-free version or skip them altogether and maybe add some Parmesan petals on top instead.
This different take on Shepherd’s Pie made with steel cut oats and an unique vegetable mash is a vegetarian dish that will even impress your meat eaters. This, along with the Stuffed Acorn Squash is another great meal option to make a day ahead and toss in the oven after a long day of holiday shopping.
For the Chocolate Cream Mini Cupcakes with Avocado Icing, you’ll want to buy or borrow a mini muffin pan if you don’t already have one. These gems are tasty and if you’ve already tried avocado frosting, you know how decadent it is. These mini cupcakes are bite-sized so you have room to eat all the other desserts you want to save room for. Not only do they boast good veggie fats, but they are flourless for your gluten-free guests, and everyone else too.
The Cherry Almond Truffles are gluten-free, vegetarian and paleo (ensure all the ingredients you buy are!) and they’re as easy to make as they are to eat. You may want to make plenty of extras, because not only do they make an impressive addition to your dessert platters, they make a portable, quick snack for school or work lunches, post-gym or to take along during your holiday shopping. Bon appetit!
© 2018 Patricia Green & Carolyn Hemming
Steel-Cut Oat Shepherd’s Pie with Parsnip, Cauliflower & Potato Mash
Ingredients:
Shepherds Pie
1 Tbsp vegetable oil
1 cup chopped white onion
2 cups sliced cremini mushrooms (or a mixture of cremini + portobello)
1½ cups sliced carrot
1 bay leaf
1 tsp minced garlic
1 cup steel-cut oats
4 cups vegetable broth
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh thyme
¼ tsp ground sage
½ tsp ground black pepper
Salt, to taste
½ cup fresh or frozen peas
½ cup fresh or frozen corn kernels
Mash
1½ cups red potatoes, peeled + diced into 1-inch cubes
1½ cups cauliflower florets
1 cup parsnip, peeled + diced into 1-inch cubes
2 Tbsp sour cream or soft goat cheese
1½ tsp chopped fresh sage
Pinch of nutmeg
Pinch of ground ginger
Pinch of salt
Directions:
Preheat the oven to 400°F and set aside a 13- × 9-inch baking dish or casserole. Combine the oil and onion in a large saucepan over medium heat. Cook until the onion begins to soften and turn translucent, about 4 to 5 minutes. Add the mushrooms, carrot, bay leaf and garlic, and continue to cook until mushrooms have slightly softened, about 3 to 4 minutes. Add the steel-cut oats and vegetable broth. Cook for 25 to 30 minutes or until the oats are soft and tender. Halfway through the cooking time, stir in rosemary, thyme, sage, black pepper and salt. Add the peas and corn.
Place potatoes, cauliflower and parsnips together in a medium saucepan and cover with cold water. Cover and bring to a boil, then reduce heat and cook for about 7 to 10 minutes or until the vegetables are tender and easily pierced with a fork. Drain the water and add the goat cheese to the saucepan. Mash or purée with an immersion blender until smooth and creamy. Season with the sage, nutmeg, ginger and salt. Set aside.
Spread the oat mixture evenly in the baking dish, and top with an even layer of the parsnip, cauliflower and potato mash. Place in the oven and bake for 25 to 30 minutes or until the edges are baked golden and the inside is piping hot.
TIP: Try piping the mashed potatoes, instead of spreading it on top. It will look more decorative for special dinners, but make sure you double the amount of potato mash you make so you have enough!
© 2018 Patricia Green & Carolyn Hemming
Roasted Butternut Squash & Apple Soup with Crisp & Smoky Croutons
Ingredients:
1½ lbs butternut squash, halved lengthwise + seeded
2 Tbsp vegetable oil
3⁄4 cup chopped celery
3⁄4 cup peeled and chopped carrot
3⁄4 cup chopped yellow onion
1 tsp salt
1 tsp minced garlic
½ tsp smoked sweet paprika
¼ tsp ground cumin
¼ tsp ground coriander
1½ cups peeled + chopped sweet potato (~ 3⁄4 lb)
2 med Granny Smith apples, peeled + chopped (~ 3⁄4 lb)
4 cups vegetable broth
½ cup water
½ cup sour cream
½ cup croutons
2 tsp fresh chopped cilantro, to garnish (optional)
Directions:
Preheat the oven to 375°F. Line a baking dish with parchment paper, and place the butternut squash cut side down. Add 1 Tbsp of water to the dish. Bake for 40 minutes or until a knife can be easily inserted through the thickest part of the squash. Remove from the oven and let cool. Scoop out the flesh after it has cooled enough to handle.
Heat the oil in a large saucepan over medium-low heat. Stir in the celery, carrot, onion and salt. Cook for about 7 minutes or until tender. Stir in the garlic, paprika, cumin and coriander and heat for 30 seconds. Add the cooked squash and the sweet potato, apples, broth and water. Bring to a simmer, cover and cook on low for about 30 minutes or until the vegetables are tender.
Purée soup with an immersion blender or in small batches in a blender. Add a small amount of water if necessary to reach the desired consistency. Return the soup to the saucepan and reheat. Ladle into bowls and top each with sour cream and croutons. Garnish with cilantro.
© 2018 Patricia Green & Carolyn Hemming
Stuffed Acorn Squash
Ingredients:
2 acorn squash (1¼ to 1½ lb each)
2 Tbsp salted butter
1 Tbsp olive oil
¼ tsp cinnamon
Pinch of ground cardamom
4 cups water
2/3 cup red or white quinoa
3 Tbsp toasted salted cashew pieces
2 Tbsp diced dried apricots
4 tsp chopped fresh mint
Directions:
Preheat the oven to 400°F. Cut the acorn squash in half lengthwise and remove the seeds and strings. Place squash cut side down in a shallow baking dish and fill with ¼ inch of water. Bake for 30 to 35 minutes, until the flesh is easily pierced with a fork.
Meanwhile, melt the butter in a small saucepan on medium heat, whisking constantly. Watch closely as brown flecks begin to appear. As soon as the butter turns a caramel brown color and has a nutty fragrance (this should take between 4 to 6 minutes; do not allow the butter to turn black), remove from the heat and transfer to a medium bowl. Stir in the olive oil, cinnamon and cardamom.
Add the water and quinoa to the same saucepan. Bring to a boil, reduce to a simmer, cover and cook for 17 minutes. Remove from the heat and fluff with a fork. Toss 2 cups of the quinoa with the seasoned brown butter, cashews, apricots and mint. Cover the quinoa mixture to keep it warm if the squash needs more time to finish baking. Equally divide the quinoa filling among the four squash halves. Serve immediately. Refrigerate leftovers for up to 2 days.
Cherry Almond Truffles
Ingredients:
1 cup oat flakes (or quinoa flakes)
1 cup dried sweet cherries
2/3 cup whole raw almonds
1/2 cup Medjool dates, pitted
1/4 cup cool water
2 Tbsp chia seeds
1/2 tsp pure vanilla extract
1/4 tsp ground cinnamon
Cocoa powder, almond flakes, almond flour or finely shredded unsweetened coconut for rolling
Directions:
Place the oat flakes, cherries, almonds, dates, water, chia seeds, vanilla and cinnamon in a food processor and pulse until the cherries and dates are pureed but the almonds are still in small pieces. Using 2 tsp of mixture at a time, form the truffle mixture into balls. Roll in cocoa powder, almond flakes, almond flour or finely shredded unsweetened coconut.
Chocolate Cream Mini Cupcakes with Avocado Icing
Cupcakes
Ingredients:
2/3 cup water
1/3 cup white quinoa
1⁄4 cup reduced-fat sour cream (gluten-free if required)
1⁄4 cup liquid honey
1 large egg
1 large egg white
3 Tbsp light-tasting vegetable oil
½ tsp pure vanilla extract
1/3 cup sifted unsweetened cocoa powder
3⁄4 tsp baking powder
1⁄4 tsp baking soda
1⁄4 tsp salt
Directions:
Preheat the oven to 350°F. Line a 24-cup mini muffin pan with paper liners.
For the cupcakes, in a medium saucepan, bring the water and quinoa to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat and let sit with the cover on for another 15 minutes. The quinoa must be cooked until extra-fluffy so it purées smooth.
Avocado Icing
Ingredients:
1 ripe avocado
1 Tbsp liquid honey
1 tsp pure vanilla extract
1⁄4 cup unsweetened cocoa powder
Directions:
In a blender, combine the sour cream, honey, egg, egg white, oil and vanilla. Blend until combined. Add ¼ cup of the quinoa and blend until completely smooth. Repeat adding ¼ cup quinoa, puréeing after each addition, until all the cooked quinoa has been added.
In a medium bowl, whisk together the cocoa, baking powder, baking soda and salt until no lumps of cocoa powder remain. Add the puréed mixture. Stir just until blended. Divide the batter evenly among the cupcake liners. Bake for 12 to 15 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan.
For the icing, peel the avocado and in a small bowl, mash it with a fork until no big lumps remain. Place in a blender with the honey and vanilla. Purée until very smooth. Add the cocoa powder and blend until completely incorporated. Transfer the icing to a piping bag (or a resealable plastic bag, then cut off one corner). Pipe the icing onto the cooled cupcakes.
Store in a sealed container in the refrigerator for up to 4 days (with the avocado icing).
